Learn to Make Jonathan Eismann's La Familia Pizza

We have a whopper of a two-part interview with Chef Jonathan Eismann next week, where we'll discuss everything from what happened to his mini Miami restaurant empire to what he's up to next. But since it's Friday, we thought we should kick off your weekend with pizza!

This La Familia is one of the pies you can try at Spartico, the restaurant Eismann helped conceptualize and continues to consult for at Mayfair Hotel & Spa in the Grove. Sure we thought it was pretty generous of Eismann to share most of the details about one of his treasured recipes, but to really learn how to make this sweet, savory, crunchy, chewy treat that smells like freakin' heaven, perhaps you had better spend an afternoon with the master. "It's a great pizza," he says. "It hits the palate so many different ways. First of all you have the dough, the wonderful toasted flavor of the dough. And then we introduce to it Parmigiano cheeses, which are salty and somewhat acidic, and then we add to that the sweetness of the proscuitto, and the honey. The fragrance is killer."

Call 305-779-5100 to reserve your space at one of his pizza-making classes, held at the hotel restaurant April 30 and May 14 from 11 a.m. to 1:30 p.m. and 2 to 3:30. Adults are $50 and children are $35, but the cost includes a four-course meal with wine and the pizza you create, plus a Spartico apron. "We're gonna make a big mess," he promised.

La Familia Pizza
Serves 1-2

9 oz. pizza dough
½ cup whole milk, low moisture mozzarella, grated
8 figs, sliced to ¼-inch thick and sliced into half moons
5 slices (1 1/8 oz.) proscuitto
1 oz. Parmigiano, sliced
1 Tbs. honey

Directions: Press the dough, add mozzarella and bake (if using pre-made dough, follow package directions or, if you're wealthy enough to have your own wood-burning oven, you probably know how hot the thing needs to be and for how long it needs to cook). Add figs, then Parmigiano, then proscuitto and drizzle with honey. Cut and serve.

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